INGREDIENTS

RECIPE

Cooking the Portobello:

Remove stem from the Portobello mushrooms and scoop out gills. Wash thoroughly.
Using a brush, brush the 2 tbsp of olive oil(you can substitute with coconut oil) over the mushroom caps and sprinkle with black pepper and salt.
Grill for 5-10 minutes or until mushrooms begin to soften.

Making the Pesto:

In a food processor combine the basil, garlic, pine nuts and olive oil. Add salt and pepper to taste, I added roughly 1-2 tsp of each.
Blend until smooth.

Now drizzle the pesto over the Portobello mushrooms and you’re ready to go. I added a simple side salad with mine to make one fantastic meal!